Add ¼ cup icing sugar (confectioner’s sugar), 1 cup milk powder, ½ cup cornstarch, 1 teaspoon vanilla powder, and ⅛ teaspoon yellow food color powder in a medium-size mixing bowl. Mix well using a wire whisk or a spoon.
If the vanilla powder is not available, skip adding it. You can add some vanilla extract while making the custard instead.
Transfer the mixture to a clean and dry glass jar and store it in a cool and dry place.
To make warm and creamy custard, heat 250 ml milk in a pan.
Mix 2 tablespoon custard powder in ¼ cup of cold milk to make a lump free mixture. If there are lumps in the mixture, pass it through a strainer.
Add the vanilla extract and the yellow food color if you have not added these two while making the powder.
Pour this mixture slowly into the pan and keep stirring continuously.
Cook on medium heat until the custard thickens. Keep stirring continuously. Remove the pan from heat and cover it using a cling film to avoid the formation of a cream layer on top. Chill the custard and serve with fresh fruits and jelly.
Colour is added to give the custard a hint of yellow. You can totally skip it.If you don't have icing sugar, you can powder the regular sugar in a blender to make a powder. Just add 1 tablespoon of extra cornstarch to the recipe.While making the custard, it is important to dissolve the powder in little milk to avoid lumps. If you still have lumps in your custard, you can pass it through a soup strainer.